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Bonbon of duck liver

Bonbon of duck liver with a gel of raspberry and red beet, specially made for Valentine’s Day by the chef of HGC-HANOS Hasselt.

Ingredients

Duck liver
Valrhona Albinao
Gold powder spray
red beet waffle
Monin raspberry
Mycryo cocoa butter
silicone mold

200gRaspberries
Agar
2Beetroot juice
1cane sugar syrup

Preparation

  1. Blend the duck ficelle smooth with 2 cl of the Monin syrup.
  2. Put this in the silicone mold and freeze so they will release more easily from the mold later.
  3. Melt the chocolate together with the mycryo cocoa butter au bain-marie for extra crispiness and to slightly mellow the bitterness of the chocolate.

  1. Boil all ingredients together with the agar and let simmer for a few minutes. 

  1. Coat the bonbon in chocolate and place directly on the red beet waffle.
  2. Pipe a dot of gel on top and spray with the powder spray.